Jump to content
Landomatic

I pledge to post more pictures of this STEAK

Recommended Posts

On 5/20/2020 at 2:44 PM, 52-80 said:

Over 1 pound of minke whale.  It's very very lean meat, so I had a buttered pan with some garlic and shallots to baste or soak the meat, and also balance out any mild gaminess.

After a few minutes reaching 80*, finished it inside the pan until it went to 110*F. 

The thin cooked rim of whale tastes metallic and like canned tuna in water.  The interior is just something between beef and venison, mildly sweet and not exotic at all.

 

IMG-20200520-210557-COLLAGE.jpg

Next time I will try it tartare

 

I'm assuming that high up the food chain you could see the mercury ooze out?

Share this post


Link to post
Share on other sites
On 5/20/2020 at 5:13 PM, conVINCEd said:

I’m pretty sure it’s at least frowned upon.

So eating wale is like masterbating on an airplane?

Share this post


Link to post
Share on other sites
3 minutes ago, Landomatic said:

So eating wale is like masterbating on an airplane?

Or dipping on a plane.

Share this post


Link to post
Share on other sites

Spotted a decent piece of meat that wasn’t a Lovers lane yoga pant ass at Trader Joes for once. 

50-D06-BDD-89-B5-49-B6-B426-38-BDC5-CC62
647107-F2-AC54-4618-9369-7-E3-DEC2-FCC75
8-F22-A330-47-B8-437-B-9-F0-B-0843257-AD
125-AEFCD-48-A9-44-B0-85-ED-B51041-F7172

Share this post


Link to post
Share on other sites
Over 1 pound of minke whale.  It's very very lean meat, so I had a buttered pan with some garlic and shallots to baste or soak the meat, and also balance out any mild gaminess.
After a few minutes reaching 80*, finished it inside the pan until it went to 110*F. 
The thin cooked rim of whale tastes metallic and like canned tuna in water.  The interior is just something between beef and venison, mildly sweet and not exotic at all.
 
IMG-20200520-210557-COLLAGE.jpg
Next time I will try it tartare
 
Fuck you, whale! And fuck you, dolphin!

Share this post


Link to post
Share on other sites
49 minutes ago, Errestaurants said:

New York strips, smoked potatoes with hatch peppers and peach cobbler debb35c663a349aad6df19fd46937b79.jpg3504f3eac1a024f6d4c8d5d554b843aa.jpgbff44251d9d2c4f610b02f7fc555f550.jpg9dc46fe1fe9463f14319311ac1ecbe82.jpg4a6b8bc5cbcdbdfe48d713df2aa1efa2.jpgf4de232a1985933199ee53aeb780e909.jpg82538b6468c2c1f51598774017ca7422.jpgbf7daa2ca41610e156c63268cd139d8f.jpg356caa06c2f5ae8dd2496a9ca15426ce.jpg

Sent from my SM-G973U using Tapatalk
 

I love you, man. #nohomo

Share this post


Link to post
Share on other sites
1 hour ago, formermav43 said:

I know it’s blasphemy, but some of the entries on this page need to be on the fire a little longer for me.

tenor.gif?itemid=5614504

Share this post


Link to post
Share on other sites
12 hours ago, formermav43 said:

I know it’s blasphemy, but some of the entries on this page need to be on the fire a little longer for me.

Couldn’t agree more.  I get medium rare, but some of that shit looks raw.

Share this post


Link to post
Share on other sites
2 hours ago, wild_turkey said:

Dumb question amnesty - what’s the fascination with slicing every steak like it’s a tenderloin?

With VERY few exceptions...if my steak ever comes out pre-sliced, It’s not gonna be good.  Not good for me and especially not good for them.  Cote De Boeuf and a couple other chateaubriand aside, that shit’s instant “no” from me dog.

Share this post


Link to post
Share on other sites
On 5/22/2020 at 9:04 PM, Errestaurants said:

82538b6468c2c1f51598774017ca7422.jpg

Sent from my SM-G973U using Tapatalk
 

How much per bale & is it horse quality?  I'll take Tifton85, Coastal, Blue Stem or Prairie / Coastal mix.

Share this post


Link to post
Share on other sites
14 hours ago, wild_turkey said:

Dumb question amnesty - what’s the fascination with slicing every steak like it’s a tenderloin?

It presents better.  Also for steaks that aren't cooked with resting in mind, exposing slices will pause the post-cook temp rise.  And it's nice for sharing a large steak

Share this post


Link to post
Share on other sites
6 hours ago, ROFL BOX said:

How much per bale & is it horse quality?  I'll take Tifton85, Coastal, Blue Stem or Prairie / Coastal mix.

Fertilized Rye mostly. Baled a little late. I sell it all to my neighbor across the road. 

Share this post


Link to post
Share on other sites

Anniversary at home, Corona style. Flanders beef 30-day dry-aged rib steak.  Wine for the night: 2006 Taittinger Comtes Brut Rose, 2012 Fairchild G-III (pics in Wine thread)

spacer.png

spacer.png

spacer.png

spacer.png

Share this post


Link to post
Share on other sites

There are a lot of cases where freezing meat makes it a lot easier to process with power tools or saws, and much cleaner. I've not done it to a tenderloin but have done it to break down other large cuts.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


mpu


Football ... Basketball ... Baseball ... Other Sports ... Recruiting ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Help ... For Sale ... Politics ... Board Discussion
×
×
  • Create New...